The Ultimate Creamy Chicken Poblano Soup (High-Protein & Easy!)

Imagine a soup that is the perfect embodiment of cozy comfort: a rich, velvety broth, loaded with tender shredded chicken, hearty black beans, and sweet corn, all infused with the incredible, mild, smoky flavor of roasted poblano peppers. That, my friends, is the soul-warming, deeply satisfying magic of this Creamy Chicken, Poblano, and Black Bean Soup. This is, without a doubt, the most flavor-packed and nourishing soup you will make this season.

I promise you, there is no greater weeknight victory than this one-pot wonder. The smoky depth of the poblanos, the richness of the creamy broth, the heartiness of the chicken and beans—it all comes together in a perfect symphony. It’s a restaurant-quality soup that’s secretly simple to make and is an absolute champion for meal prep.

Get ready to discover your new favorite comfort food, a recipe so satisfying and easy, it will become a permanent fixture in your cool-weather cooking rotation.

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Why This Will Be Your New Go-To Comfort Soup

You are going to be completely blown away by the rich, complex flavor of this simple soup. It’s a true weeknight hero. Here’s why:

• Packed with Protein: Loaded with shredded chicken and black beans, this soup is a true powerhouse that will keep you feeling full and satisfied for hours.
• Rich, Smoky Poblano Flavor: Sautéing the poblano pepper is the secret to unlocking its incredible, mild, smoky flavor that infuses the entire soup with a unique, savory depth.
• Creamy Without Being Heavy: We use just enough heavy cream and cheese to create a luxurious, velvety texture that feels indulgent but won’t weigh you down.

Recipe Snapshot

Your Shopping List for This Cozy Soup

This flavor-packed soup comes together with a handful of fresh ingredients and pantry staples.

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→ For the Soup

• 1 tbsp unsalted butter or olive oil → For sautéing the vegetables and building flavor.
• ½ cup yellow onion & 1 whole poblano pepper → The essential aromatic and smoky flavor base.
• 2 cups cooked, shredded chicken → A store-bought rotisserie chicken is the perfect shortcut here!
• 1 (15 oz) can black beans → Drained, but not rinsed, to keep some of that starchy goodness.
• ½ cup frozen corn → For a pop of sweetness and texture.
• 3 cups low-sodium chicken broth → The savory liquid base of our soup.
• ½ cup heavy cream → For that final, luscious, creamy finish.
• ½ cup shredded cheese → A melty cheese like cheddar, pepper jack, or a Mexican blend works perfectly.
• 2 tsp fresh lime juice → A non-negotiable finishing touch to brighten all the flavors.

Let’s Get Cooking! Your Step-by-Step Soup Guide

Ready for the coziest, most flavorful soup of your life? Grab your favorite pot and let’s begin.

Part 1: The Smoky Flavor Base

1. Sauté the Veggies and Spices: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, chopped poblano pepper, and half of your entire seasoning blend (all the spices from garlic powder to cumin). Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and getting some nice caramelized brown bits. This step is crucial for flavor!

Part 2: Simmer and Meld the Flavors

2. Combine and Simmer: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend to the pot. Stir everything together well.
3. Let it Bubble: Turn the heat up to medium-high and bring the soup to a rolling simmer. Once it’s bubbling, immediately reduce the heat to maintain a gentle, steady simmer. Let it cook, uncovered, for 15 minutes to allow all the flavors to meld and deepen.

Part 3: The Creamy Finish

4. Add the Cream: Reduce the heat to low. Slowly pour in the heavy cream in a thin stream, stirring constantly. This gentle process prevents the cream from curdling.
5. Melt the Cheese: Add the shredded cheese to the pot in small handfuls, stirring constantly until each addition is melted and smooth before adding the next.
6. Final Simmer: Let the soup continue to simmer very gently on low for another 15-20 minutes, stirring every few minutes to prevent sticking. The soup will thicken slightly and develop a rich, beautiful consistency.
7. The Finishing Touch: Stir in the fresh lime juice and give it one final taste for seasoning, adding more salt if needed. Ladle into bowls, garnish with plenty of fresh cilantro, and enjoy!

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Creamy Chicken, Poblano, and Black Bean Soup

This creamy, high-protein Chicken Poblano Soup is a 45-minute, one-pot wonder! It features tender shredded chicken, hearty black beans, and smoky poblano peppers in a rich, velvety broth. A perfect, comforting meal for weeknight dinners or meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Main Course, Soup

Cuisine: American, Mexican

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp unsalted butter or olive oil
• 1/2 cup yellow onion chopped
• 1 whole poblano pepper chopped, stems and seeds removed
• 2 cups cooked chicken shredded
• 15 oz black beans drained, not rinsed
• 1/2 cup frozen corn
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheese cheddar, pepper jack, or Mexican blend
• 2 tsp fresh lime juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp black pepper freshly cracked
• 1/4 tsp cumin
• as needed cilantro finely chopped, for garnish

Equipment

• 3.5-quart saucepan or medium Dutch oven
• Cutting Board
• Sharp Knife

Method

 

1. Heat butter in a large Dutch oven over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 6-8 minutes until vegetables are tender.
2. Stir in shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes.
3. Reduce heat to low. Slowly stir in the heavy cream. Then, gradually add the shredded cheese, stirring constantly until melted and smooth.
4. Maintain a very gentle simmer for another 15-20 minutes, stirring occasionally, until the soup has thickened slightly.
5. Stir in the fresh lime juice and taste for seasoning, adding more salt if needed. Serve hot, garnished with fresh cilantro.

Notes

Don’t Rush the Veggies: Allowing the onions and poblanos to soften and lightly caramelize is key to building the soup’s deep, savory flavor foundation.

Add Dairy on Low Heat: To prevent the cream and cheese from curdling or becoming grainy, always lower the heat before stirring them in.

The Final Squeeze: The fresh lime juice at the end is essential! It brightens up all the rich and creamy flavors.

WiseRecipes’ Top Tips for Perfect Poblano Soup

These simple secrets will ensure your soup is rich, creamy, and packed with flavor every time.

1. Don’t Rush the First Step. Taking the time to properly sauté and caramelize the onions and poblano peppers is where all the deep, smoky, sweet flavor comes from. Let them get some nice brown color in the pan!
2. Add Cream and Cheese Over Low Heat. To prevent your creamy soup from becoming grainy or “breaking,” always reduce the heat to the lowest setting before you stir in the dairy. A slow, gentle incorporation is key.
3. Grate Your Own Cheese. For the smoothest, most perfectly melted cheese, always grate it yourself from a block. Pre-shredded cheeses are coated in starches that can make your soup slightly grainy.

Keep It Fresh! Meal Prep & Storing Instructions

This soup is a meal prep superstar, and the flavors get even better with time.

• Refrigerator: Once the soup has cooled, store it in an airtight container in the refrigerator for up to 4 days. It’s perfect for quick, satisfying lunches throughout the week.
• Freezer: This soup freezes well! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. Note that sometimes dairy-based soups can separate slightly upon thawing, but a good stir while reheating will bring it back together beautifully.

FAQs: Your Chicken Poblano Soup Questions, Answered!

Are poblano peppers spicy?

Generally, no! Poblano peppers are very mild, with a heat level that is significantly less than a jalapeño. They are prized for their rich, earthy, and smoky flavor, not their heat. However, occasional peppers can have a surprising kick, so it’s always good to taste a tiny piece if you’re sensitive to spice.

Can I make this soup in a slow cooker?

You can adapt it for a slow cooker. I would still recommend sautéing the onion and poblano on the stovetop first for the best flavor. Then, add them to the slow cooker with the chicken, beans, corn, broth, and seasonings. Cook on low for 4-6 hours. Stir in the cream, cheese, and lime juice during the last 30 minutes of cooking.

How can I make this soup thicker?

This soup thickens naturally as it simmers. If you prefer an even thicker consistency, you can create a small slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring that into the simmering soup before you add the cream and cheese.

What are some good toppings for this soup?

This soup is a fantastic canvas for toppings! Crushed tortilla chips, a dollop of sour cream or Greek yogurt, diced avocado, extra shredded cheese, or sliced jalapeños would all be delicious additions.

Final Thoughts: Your New Favorite Comfort Bowl

There is nothing more satisfying than a warm, hearty bowl of soup that is bursting with flavor and secretly packed with goodness. This Creamy Chicken Poblano Soup is the perfect balance of indulgence and nourishment. It’s a sophisticated yet simple meal that’s perfect for a cozy night in or for stocking your fridge with healthy, delicious lunches. I hope it becomes a new favorite in your home. Happy cooking!